Rice Stuffed Peppers are ready to be the star of your next dinner. This recipe is not only incredibly simple, but it's naturally vegan and gluten-free. You probably have everything you need to make them in your fridge or pantry.
0 Preheat the oven to 400°F.
1 Slice the tops off the bell peppers (reserve the tops) and scrape out the membranes and seeds. Place peppers standing upright in a baking dish.
2 In a large saucepan, heat the olive oil over medium heat. Add the onion, carrots, and garlic. Cook, stirring often, until very tender, 8 to 10 minutes.
3 Add in the rice, thyme, salt, oregano, and black pepper. Stir until the rice is shiny and everything is evenly combined.
4 Pour the vegetable broth over the vegetables and rice. Bring to a simmer. Cover the pot with a lid and reduce the temperature to a low-medium. Simmer, covered, until all of the broth has been absorbed, 15 to 17 minutes.
5 Fill the bell peppers with the rice. Add the tops, pressing them gently into the rice mixture.
6 Add 1/3 cup of water to the dish beneath the peppers.
7 Cover the peppers tightly with foil. Bake the peppers, covered, for 45 minutes. Then remove the foil and continue cooking, uncovered, for 20 minutes more. Serve with cashew cream.
